Get recommended cooking times and temperatures for beef, chicken, pork, turkey, and lamb. Enter the cut and weight for a complete cooking guide.
Total Cook Time
1h 40m
Oven Temperature
325°F (163°C)
Target Internal Temp
145°F (63°C)
Rest Time
15 minutes
Cook at 325°F throughout
Always use a meat thermometer to verify internal temperature. Times are estimates.
Let your meat rest for 15 minutes after removing from heat.
Remove at
140°F
Carryover cooking adds 5-10°F
Rest time
15 min
Tent loosely with foil
Final temp
145°F
Target internal temp
Resting allows juices to redistribute throughout the meat. Cutting too early causes moisture loss and a drier result.
What each level looks like when sliced
Rare
120-130°F
Cool red center
Medium Rare
130-140°F
Warm red center
Medium
140-150°F
Warm pink center
YOUR TARGETMedium Well
150-160°F
Slight pink
Well Done
160-175°F
No pink
A meat thermometer is the most reliable way to ensure food safety and quality. Insert it into the thickest part of the meat, avoiding bones which conduct heat and give false readings. Remember that meat continues to cook during resting — the internal temperature can rise 5-10°F after removal from the oven, so you can pull it a few degrees early for your desired doneness.
For an unstuffed turkey at 325°F, cook about 13 minutes per pound. A stuffed turkey takes about 15 minutes per pound. A 15-pound unstuffed turkey takes roughly 3¼ to 3½ hours. Always verify with a meat thermometer — the thigh should reach 165°F.
All chicken (white and dark meat) should reach a minimum internal temperature of 165°F (74°C) for food safety. However, dark meat (thighs, legs) is more tender and juicy at 175°F (79°C) because the higher temperature renders more connective tissue.
Resting allows the meat's juices, which have been driven to the center by heat, to redistribute throughout the cut. Cutting too early causes juices to run out, resulting in dry meat. Larger roasts need 15-30 minutes of rest time, while smaller cuts need 5-10 minutes.
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